Sausage Potato Soup Recipe – Easy Creamy Comfort in 30 Minutes

Name: Sausage Potato Soup Recipe – Easy Creamy Comfort in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground sausage (mild Italian or spicy); 1.5 lbs Yukon Gold potatoes (~680g), diced; 4 cups chicken broth (950ml); 1 cup heavy cream (240ml); 1 medium onion, diced; 4 cloves garlic, minced; Salt and pepper to taste; 2 cups fresh spinach (~60g), optional

Posted on December 5, 2025

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Let me tell you a little secret: this sausage potato soup has been my go-to dinner on chilly nights for years. It’s the kind of recipe that feels like a warm hug in a bowl—rich, creamy, and so satisfying. The first time I made it, I was experimenting with what I had in my fridge: some leftover sausage, a bag of Yukon Gold potatoes, and a carton of heavy cream that was dangerously close to its expiration date. Little did I know I was about to make something my family would beg me to cook again and again.

Fast forward to now, and this soup has become one of my most requested recipes. It’s cozy, hearty, and ready in just 30 minutes—perfect for busy weeknights or lazy weekends when all you want is comfort food without the fuss. Trust me, you’ll be ladling up seconds (and thirds) of this one.

Why You’ll Love This Recipe

This sausage potato soup is everything you want in a winter meal: simple, quick, and packed with flavor. Here’s why it’s a winner:

Ready in 30 minutes: No need to babysit a simmering pot for hours. This soup comes together fast without sacrificing flavor.
Rich and creamy: The heavy cream and potatoes create a silky texture that feels indulgent but isn’t overly heavy.
One-pot wonder: You’ll only need one pot, which means less cleanup and more time to relax.
Kid-approved: Even your picky eaters will love this. My kids call it “the best soup ever,” and they’re not wrong.

Whether you’re curled up with a book or hosting a cozy dinner, this soup is guaranteed to warm you from the inside out.

What Ingredients You’ll Need

This soup is made with simple ingredients you probably already have in your kitchen. Here’s what you’ll need:

Ground sausage (1 lb / 450g) – I use mild Italian sausage, but you can go with spicy if you like a kick. Breakfast sausage works too!
Yukon Gold potatoes (1.5 lbs / ~680g) – These are the best for a creamy texture, but you can use red potatoes or even russets in a pinch.
Chicken broth (4 cups / 950ml) – Homemade is great if you have it, but store-bought works perfectly. Low-sodium is my go-to.
Heavy cream (1 cup / 240ml) – This is what makes the soup so rich and velvety. You can substitute half-and-half for a lighter option.
Onion (1 medium, diced) – Adds subtle sweetness and depth to the soup.
Garlic (4 cloves, minced) – Because garlic makes everything better.
Salt and pepper – Essential for seasoning. Start small and adjust to taste as you go.
Fresh spinach (2 cups / ~60g) – Optional, but I love tossing in spinach for color and an extra dose of greens.

Quick note: If you don’t have Yukon Gold potatoes, you can use other types—just know that they might not hold their shape as well and could get mushy. And if you’re out of sausage, try ground turkey or even diced bacon for a different flavor profile.

Equipment Needed

You don’t need a fancy kitchen setup for this soup. Here’s what you’ll need:

Large pot or Dutch oven – Big enough to hold all your ingredients without boiling over.
Wooden spoon or spatula – For breaking up the sausage and stirring the soup.
Knife and cutting board – For chopping your potatoes, onion, and garlic.
Ladle – For serving up those perfect, hearty portions.

Pro tip: If you want perfectly uniform potato chunks, use a sharp knife and take your time. It’s worth it!

How to Make It: Step-by-Step

Alright, let’s make some magic happen. Here’s how to whip up this creamy sausage potato soup:

Cook the sausage (5 minutes): Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it’s browned and cooked through. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Sauté the veggies (5 minutes): Add the diced onion to the pot and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant—don’t let it burn, or you’ll get bitter flavors.
Add potatoes and broth (15 minutes): Toss the diced potatoes into the pot and pour in the chicken broth. Bring everything to a boil, then reduce to a simmer. Cook for about 12-15 minutes, or until the potatoes are fork-tender.
Make it creamy (5 minutes): Lower the heat and stir in the heavy cream. Return the cooked sausage to the pot and stir to combine. If you’re adding spinach, toss it in now and cook for 2 minutes until it wilts.
Season and serve: Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and serve warm. Bonus points if you add a sprinkle of grated Parmesan or a slice of crusty bread on the side.

Quick tip: If the soup seems too thick, add a splash of broth or water to thin it out.

My Best Tips & Techniques

Here’s what I’ve learned after making this soup a million times:

Don’t skip browning the sausage: It adds so much flavor to the soup, and the rendered fat is perfect for sautéing the veggies.
Cut potatoes evenly: Uniform chunks ensure they cook at the same rate and don’t turn into mush.
Heavy cream is key: Half-and-half works, but heavy cream gives it that rich texture we love.
Taste as you go: Seasoning is everything. Add salt gradually and taste between additions.
Let it rest: The soup thickens and the flavors meld even more if you let it sit for 5-10 minutes after cooking.

Ways to Mix It Up

Feeling creative? Here are some fun ways to customize this soup:

Cheesy Twist: Stir in 1 cup shredded cheddar cheese at the end for an extra indulgent touch.
Vegetarian Option: Skip the sausage and use vegetable broth. Add some cannellini beans for protein.
Herb Explosion: Add fresh thyme or parsley for a pop of flavor.
Spicy Version: Use hot Italian sausage and add red pepper flakes for a fiery kick.
Loaded Baked Potato Style: Top each bowl with crispy bacon bits, shredded cheese, and green onions.

Have fun experimenting—this recipe is super versatile!

Serving Ideas & Storage

This soup is perfect for any occasion, whether it’s a casual family dinner or a cozy night in.

Serving Suggestions:

Classic Comfort: Serve with a thick slice of crusty bread for dipping.
Make it fancy: Top with grated Parmesan, fresh parsley, or a dollop of sour cream.
Pairing Ideas: A side salad or roasted veggies make a great addition to round out the meal.

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or microwave until warm.
Freezer: Freeze in individual portions for up to 3 months. Defrost in the fridge overnight and reheat on the stove.

Pro tip: If the soup thickens too much after storing, just add a splash of broth when reheating.

Nutritional Info & Health Benefits

While this soup is definitely indulgent, it still packs some nutritional benefits:

Nutritional Info (Per Serving)	Amount
Calories	~320
Protein	15g
Carbs	25g
Fat	18g

Potatoes: Packed with potassium and fiber to keep you full.
Sausage: Adds protein and flavor, especially if you choose leaner options.
Spinach: Optional, but it adds a boost of vitamins and minerals.

Final Thoughts

So that’s my Cozy Sausage Potato Soup recipe! It’s the kind of dish that makes you feel like a kitchen rockstar, even though it’s so easy to make. Whether you’re cooking for your family, meal prepping for the week, or just treating yourself to something warm and comforting, this soup delivers every time.

I hope you love it as much as we do. If you try it, let me know how it turns out in the comments below—or tag me on Instagram @[your handle]. Seeing your kitchen creations honestly makes my day!

Happy cooking, and don’t forget to grab a big spoon—you’ll want every last drop of this creamy comfort in a bowl.

FAQs

Q: Can I use sweet potatoes instead of regular potatoes?

A: Yes! Sweet potatoes will give the soup a sweeter flavor and a slightly different texture, but it’ll still be delicious.

Q: Can I make this dairy-free?

A: Absolutely. Use coconut milk instead of heavy cream and skip the cheese. The flavor will be different, but still creamy and comforting.

Q: What’s the best sausage to use?

A: Mild Italian sausage is my favorite, but spicy sausage works great if you want more heat. You can also use chicken sausage if you prefer.

Q: How do I know the potatoes are done?

A: They’re ready when you can pierce them easily with a fork. If they’re still firm, simmer for a few more minutes.

Q: Can I double this recipe?

A: Yes! Just use a larger pot and double all the ingredients. Cooking time may increase slightly, but keep an eye on the potatoes—they’re the best indicator of doneness.

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